No Salt Seasoning 
30-Minute Burger Marinade 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeSmoked, stuffed, and stacked. These Cheeseburger Meatball Subs by @SouthernVibin are loaded with melty cheese, a kick of jalapeño, and crispy bacon on a toasted bun.
Ingredients
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2lbs ground beef
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2 diced jalapeños
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1 block of colby jack “diced”
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1 large onion ‘finely diced’
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Tony Chachere’s 30-minute burger marinade
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2 tbsp hot sauce
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1 pack of hot dog buns
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1/2 pack of thick sliced bacon
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1 can of cheese sauce
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2 cups of shredded mozzarella cheese
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1 tsp Tony’s No Salt seasoning
- Clear
Directions
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Mix the Base: Place your ground beef in a large mixing bowl. Add the cubed Colby Jack cheese, diced onions, and diced jalapeños.
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Add the Flavor: Pour in your hot sauce of choice and half a bottle of Tony’s Burger Marinade.
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Combine: Using your hands, mix everything until well combined. Cover the bowl and place it in the refrigerator for 30 minutes.
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Form the Meatballs: After chilling, form your mixture into meatballs, big or small, depending on your preference. (Remember, they’ll be served in hot dog buns, so size accordingly.)
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Smoke the Meatballs: Place the meatballs on the smoker, indirect heat, at 300°F for about 20 minutes.
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Cook the Bacon: While the meatballs smoke, cook your bacon until crispy. Crumble it and set aside.
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Prep the Buns: Stuff your hot dog buns with shredded mozzarella cheese.
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Toast the Buns: Once the meatballs are finished, place the buns on the smoker until they’re toasted and the mozzarella is melted.
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Assemble the Subs: Load the smoked meatballs into the cheesy buns. Top with your favorite cheese sauce and the crumbled bacon.
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Enjoy!
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